EID RECIPES in Traditional Muslim Style

It’s time to celebrate. It’s time to savour on some delicious dishes and
preparations. So what are you waiting for? Here’s a wide range of recipes
arranged for you which are easy to cook and apt for the occasion. So try them
out preparing and enhance the mood of celebration to greater heights. Make
sure you treat your loved ones with those dishes so that they could as well get
involved in the mood of celebration.

In a large pan bring 3 liters of water to a rapid boil; add 3 tbsp Iodized Salt and 2-3 lemons (sliced). Add the drained rice and boil till rice reaches do kanni stage. Strain.

In a large pan bring 3 liters of water to a rapid boil; add 3 tbsp Iodized Salt and 2-3 lemons (sliced). Add the drained rice and boil till rice reaches do kanni stage. Strain.

Start layering the masala with the cooked chicken tikkas. Then sprinkle green chili, fresh coriander, fresh mint leaves, and lemon slices. Finally top with the rice and sprinkle a pinch of orange food color. Leave for dum.

Method:

In a large bowl, mix together the ground almonds, rice flour, salt and spices.

Add the melted coconut and honey. Mix until well combined.

If the dough is not sticking together and looks crumbly, add milk, 1 tbsp at a time. I found that 2 tbsp of milk was perfect.

Place in the fridge and leave to chill for 30-60 minutes.

For the date filling

Add the dates, spices and cocoa to a pan and pour in the water - the amount of water will depend on how dry your dates are. Use fairly
dry dates and add around 1/2 cup of water. Heat the pan and start mashing the dates with the back of a wooden spoon. Continue adding water until you have a smooth, but still thick and sticky mixture. You want it to be just thin enough to spread.

Preheat your oven to 180*C (160*C fan assisted)/ 350*F.

Take the dough out of the fridge and place it on a piece of parchment paper. Place another piece of parchment paper on top and start rolling out the dough into a ¼" thick rectangle.

Spread the date filling over the dough leaving the edges clear.

Now start rolling! Take one side of the dough and use the parchment paper to roll the dough into a log.

Method:

Take a vessel with a heavy base, preferably non-stick, so that the cream doesn't stick.

Take some cold milk in a vessel and mix the custard powder in it, to a smooth solution.

Bring the milk to boil, then add the custard powder dissolved milk to it. add some spoons of cold mil intermittently for better results
Make sure there are no custard powder bubbles in it. Put the flame low. Add sugar.

When the preparation thickens, after 5 to 10 minutes, remove the vessel from the burner, and let it cool.
Cool the preparation, then put it into the freezer to freeze it.

Before setving, put all cut fruits into a vessel, and pour the cold preparation on the fruits. You can also add condensed milk if you want for enhanced taste.
Your preparation is ready to serve!

Lemon Chicken Breast

Tips: Be sure to season the chicken liberally with salt and pepper prior to cooking. Use bone-in, skin-on chicken breast . The chicken is moist and great combination of flavors, just the right amount of lemon, garlic, thyme adds a little something special to it.

Total time is 1 hour including 15 minute prep time, 35 minutes cooking time, and 10 minutes inactive time.

Ingredients:

1/4 cup good olive oil

3 tablespoons minced garlic (9 cloves)

1/3 cup dry white wine

1 tablespoon grated lemon zest (2 lemons)

2 tablespoons freshly squeezed lemon juice

1½ teaspoons dried oregano

1 teaspoon minced fresh thyme leaves

Kosher salt and freshly ground black pepper

4 boneless chicken breasts, skin on (6 to 8 ounces each)

1 lemon

Method:

Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Moroccan Roasted Lamb Spareribs - Easy To Prepare - Great to Taste!

The meat is coated with a butter, herb and spice mixture, and then slow-roasted in the oven to buttery tenderness. The optional basting with honey at the end of cooking adds sticky, finger-licking sweetness. Serve the spareribs with salt and cumin for dipping.

Prior to proceeding with the recipe, trim the excess fat and connective tissue from the slabs of meat.

Ingredients:

2 or 3 slabs of lamb spareribs (3.2 kg or 7 lbs. total)

4 tablespoons soft butter or smen

4 garlic cloves, pressed or finely chopped

2 or 3 tablespoons chopped cilantro

1 teaspoon cumin

1/2 teaspoon cayenne pepper

1/2 teaspoon turmeric powder

1/2 teaspoon salt, or to taste

2 tablespoons honey (optional)

(Additional salt and cumin powder may be required if honey is added)

Prep Time: 15 minutes
Cook Time: 200 minutes
Serves 4 to 6

Method:

Preheat an oven to 325° F (160° C).

Combine the butter or smen with the garlic, cilantro and spices. Make a number of incisions in the slabs of spareribs, and spread the butter mixture over the surface of the meat. Try to rub a little of the mixture into the incisions.

Place the ribs in a large roasting pan. Cover the pan with a foil tent, sealing the foil snugly to the pan, and roast in the oven for about 3 hours.

Occasionally baste the ribs with the juices, remembering each time to reseal the foil.

After 3 hours, remove the foil and increase the oven temperature to 425° F (220° C). (If using the honey, spread it over the meat at this time.) Continue roasting the lamb spareribs, uncovered, for another 15 minutes or so, basting once or twice more, until nicely browned.

Serve immediately with small dishes of salt and cumin on the side.
(Do Not Microwave)

Method:

Pre-heat the oven at 450 degrees Fahrenheit.

In a large bowl, mix the all purpose flour, semolina and baking powder. Add butter, milk and orange blossom water to dry ingredients and mix until dough is formed. Blend walnuts until fine, pour them into a bowl and add sugar, cinnamon and orange blossom water. Next, put the dates into the food processor and blend until it is formed into a fine ball, remove and add orange blossom water, set aside. To form Maamoul cookies, roll dough into balls, smaller than golf balls, poke an indent into the ball and place some of the filling inside, close the opening until all of the filling is concealed. Next, grease the mold with some vegetable oil so that dough does not stick, press ball into the mold and then tap out the cookie by hitting the mold on the side. Place the cookies on a non-stick baking sheet and bake for 20 minutes, until bottom of the cookie is light brown. Remove cookies and let them cool completely. Dust them with powdered sugar and your cookies are ready to serve.

Directions:

Gravy
1. Cut the tomatoes into big pieces, add 4 teacups of water and cook. When soft, prepare a soup by passing through a sieve.
2. Heat the oil in a vessel and fry the paste very well.
3. Add the peas and chillies and fry again for 1 minute.
4. Add the tomato soup, cream and salt and boil the gravy for atleast 10 to 15 minutes. Add Koftas to the gravy just before you serve.

Method:

Mix minced lamb, vegetable salt, pepper, mint, Worcestershire sauce and thyme.
Slit chop along the bone to make a pocket.
Stuff a portion of the minced mixture into it. Marinate lamb cutlets with salt, pepper and lemon juice.
Keep aside for three hours.
Coat with thyme leaves and cook in frying pan on slow flame for 10 minutes.
Arrange in a plate, serve with mint sauce, mashed potatoes and boiled vegetable.

Method:

Make a smooth dough using all the ingredients by adding just enough water as required

Make small round balls out of it

Roll it with rolling pin into thin disc

Now place the mince/qeema mixture on one half of the disc

Bring the other half and cover it completely to make a semi circle

Seal the edges using a fork

Steam it using a steamer or if you don't have it, take a big pot, add lots of water and cover it with a cloth by tying around tightly. Bring the water to boil. Lower the flame and place the faras on it. Cover and cook for 5-7 minutes on each side by flipping with a greased spatula or till it is fully cooked. Remove

How to Cook Turkey Mince Stir Fry with Basil:

Wash the basil leaves and pat them dry. Set aside 15g/½oz of the whole leaves. Chop the rest very coarsely and set them aside.

Heat 1cm/½ in depth of oil in a medium frying pan over a medium-high heat. Place a plate lined with kitchen paper near the hob.

Keep a splatter screen or an upturned sieve ready to cover the pan so as to prevent the oil from splattering.

When the oil is hot, add the whole basil leaves. Then cover it immediately with the screen or sieve. Remove the cover as soon as the intense sizzling has died down (a matter of seconds) and stir the leaves once or twice. They will turn crisp very quickly.

Now remove the preparation with slotted spoon and spread them out on the kitchen paper to drain. Once the oil has cooled sufficiently, strain it and reserve for future use.

Then heat four tablespoons of oil in a large frying pan or wok over a medium heat. Add the garlic and shallots and then fry, stirring, for about two minutes or until the shallots are lightly golden. But do not allow them to burn.

Now add the chillies and ginger and consider giving few vigorous stirs.

Then add the chopped basil and stir it finely.

Now add the minced turkey carefully, turn up the flame a bit and then fry for about 3-4 minutes, continue stirring to break the lumps. The turkey will soon lose its pink colour once it's properly cooked.

Soon stir in the fish sauce or salt according to taste, and then add the palm sugar and stir thoroughly so that they combine smoothly. And if there is liquid remaining in the bottom of the wok, continue cooking till it boils off, but don't overcook the turkey.

How to Cook Ravioli with Tune Sauce:

Place the ravioli in a large saucepan and cook it in boiling water as per packet direction. Then drain the water off. Set them aside and keep warm.

Now to prepare the sauce, heat the oil in a frying pan and cook the onion and garlic over a medium heat until the onion is soft. Now stir the tomatoes, tomato paste, wine and sugar. Increase the flame to a boiling temperature, and then add the tuna, parsley and dill. Now reduce the heat and simmer for 10 minutes or until sauce reduces and thickens

Place the ravioli on warmed serving platter, pour the sauce with a spoon over and sprinkle some parmesan cheese and it’s ready to be served.

Herbel - Moroccan Wheat Soup with Milk

Herbel is a sweetened porridge-like soup which is popularly served for breakfast, especially on the occasion of Eid. Then cook the Wheat berries (wheat kernels). Tender it in salted water and then simmer it a second time with milk, butter and sugar. Though mildly flavored but it is sure to very satisfy you. Herbel may optionally be garnished with orange flower water, honey and additional butter.

Traditionally the wheat berries were very slowly simmered overnight, but a longer soaking in water can also help to tenderize the wheat. So make sure you soak the wheat berries overnight if you are planning to prepare herbel for breakfast, and atleast allow 10 hours of soaking if you intend to prepare the soup in the evening.

Yield: 6 to 8 servings

Ingredients:

250g of wheat kernels (wheat berries)

1 1/2 litres of water

1 1/2 tsp. of salt

1 litre of milk

4tsp of sugar, or to taste

2 tsp. of butter

1 to 2 tsp. of orange flower water (optional)

Butter and honey (optional)

Preparation:

Ahead of Time
First wash the wheat berries in a large bowl filled with water. Then drain off the water and repeat the washing procedure several times till the water runs clear. Now place the washed wheat back into the bowl, fill it with cold tap water, and leave the wheat to soak overnight or at least for 10 hours.

Cook the Herbel
Drain the soaked wheat and transfer it to a larger pot. Add the water and salt and bring to a boil over high heat. Reduce the heat and gently simmer the wheat for about 40 minutes, or until most of the water has been absorbed and the wheat tests tender.

Now in a separate pot, bring the milk almost to a boil. Add the hot milk, sugar and butter to the wheat and stir to combine. Bring the mixture to a simmer and gently cook, stirring occasionally, for about 15 minutes or until the milk is reduced almost to the level of the wheat. Now remove the soup from the heat and add the orange flower water to taste.

Serve herbel warm or cold. Honey and butter may be offered on the side to add to taste at the table.

Note that the soup will thicken as it stands; in that case, more milk may be added to thin the herbel if desired.

Moroccan Heart Kebab (Brochette) Recipe

Organ meat is popular in Morocco, where freshly slaughtered meat is the norm. Family get-togethers and picnics, holiday celebrations, and Ramadan are all great times to introduce your family to these famous heart kebabs.

You can serve kebabs as an appetizer or part of a multi-course meal, but they also serve as great sandwich filler. Try pairing them with Tomato and Roasted Pepper Salad.

Whether you are grilling or broiling, consider allowing a little more cooking time for the meat.

Ingredients:

1/2 kg (1 lb. 3 oz.) of beef or lamb heart, which should be cut into 3/4" cubes

2 tsp. of paprika

1 ½ tsp. of salt

1 tsp. of cumin

½ tsp. of black pepper

¼ tsp. of cayenne or chili pepper (optional)

1 tbsp. of vinegar

1 tbsp. of vegetable oil

Preparation:

Add all the ingredients in a bowl the cover it with plastic, and leave the heart to marinate for at least 30 minutes, but ideally several hours in the refrigerator.
Soon transfer the heart to skewers and grill or broil (medium heat) for about 10 minutes on each side, or until the meat center is pink and no red juices are apparent.
Yields: 8 to 10 large skewers.